This is almost the best part of Christmas. The stuffing is so good that one year Henry, my youngest stepson, made it his entire Christmas meal.

450g potatoes, peeled, blanched and dried
2 onions, chopped
2 cooking apples, cored and chopped (no need to peel)
3 tbsp chopped parsley
2 tbsp chopped sage
Salt and freshly ground black pepper

Mix all the stuffing ingredients together in a large bowl and stuff the goose. Rub the bird with salt and prick all over with a fork. Place the bird on the rack of a roasting tin and put a mug full of boiling water into the pan. Roast in the oven (at 190°C) for the calculated cooking time. Baste from time to time and turn the goose to make sure that it browns evenly.

The fat given off during cooking can be used for roasting potatoes for months to come.